SWEET PRESERVED ROWAN BERRIES
3 cups sugar
2 cups water
4 cups fresh rowan berries
_ pluck rowan berries from their stems and remove any mouldy ones
_ rinse under cold water and pad dry
[optional: freeze berries over night - opinions diverge here if this helps to reduce bitterness or not. I like freezing them - but mostly because I never get around to processing them right after picking]
_ clean and sterilise canning jars
_ gently pack [defrosted] rowan berries in the jars
_ mix sugar and water in a small saucepan and bring to a simmer
_ stir to dissolve sugar and cook for a few minutes
_ in parallel bring a big pot with water to a boil
_ pour the hot sugar syrup over rowan berries and close with a lid immediately
_ carefully place jars upright into the boiling water
[jars should be covered with water min. two fingers deep]
_ boil for 15 minutes
_ remove and let cool [you should hear a ‘ping’ from your jars as they seal]
[use immediately or store for up to two years]
SÜSS EINGELEGTE VOGELBEEREN
3 Tassen Zucker
2 Tassen Wasser
4 Tassen frische Vogelbeeren